Best Ever Steakhouse Creamed Spinach

Creamed spinach has been a steakhouse classic since there have been steakhouses. The creamy, spinachy flavour pairs so perfectly with a nice steak or pork chop that they are a match made in heaven. However, just because something is a classic doesn't mean we shouldn't try and do better. So, this post starts with a question. Could the classic steakhouse creamed spinach be any better? I think yes. So, I've taken the classic steakhouse creamed spinach and married it with my favourite spinach dip recipe to create something even more special. This is my Best Ever Steakhouse Creamed Spinach recipe. Enjoy.

Creamed Spinach Ingredients

The ingredients for my Best Ever Steakhouse Creamed Spinach are baby spinach, cream, milk, onion, garlic, dried basil, grated nutmeg, salt, pepper, parmesan cheese, swiss cheese, olive oil, and butter. If you don't want to use cream, you can make a bechamel with milk instead. In that case, double up on the milk, and after the onions and garlic are sautéd, add 2 tablespoon of flour to the pan. Stir in the flour, and make sure it is well and truly mixed. Then add the spinach and follow the recipe as it is. You can also substitute the swiss cheese for a sharp cheddar if you'd like.

To learn more about making bechamel, check out this post I did way back in 2018 called How To Make Bechamel And Its Derivative Sauces.

How To Make The Best Ever Steakhouse Creamed Spinach

Getting Started

Heat a large skillet on medium-high. Add olive oil and butter to the pan. Once the butter melts and foams, add in the onions and sauté for about three minutes, or until the onions soften. Then, add the garlic and sauté for one more minute.

The Next Step

Once the garlic becomes aromatic, add the spinach and cook until it is all wilted, about three to four minutes. Seasoning the spinach with a pinch of salt will help it wilt a little faster. If there is a lot of liquid in the bottom of the pan from the spinach, keep cooking until that has mostly all evaporated.

Moving On

Once the spinach is wilted and most of the liquid from the spinach has evaporated, add the nutmeg, basil, milk, and cream to the pan. Bring the pan to a boil, then reduce the heat to medium-low and simmer for about eight to ten minutes, or until the dairy thickens.

Finishing The Steakhouse Creamed Spinach

The final step is to add the parmesan and swiss cheese. Keep cooking until the cheese has melted and is mixed into the spinach. Taste the spinach and season with salt and pepper as needed. The reason we wait until now to fully season the dish is twofold. First, if we season in the beginning, that salt flavour will become stronger as the milk and cream reduce. Number two, the cheese will add a bit of saltiness to the dish, so until that's added, we don't know how much salt is needed. When finished, the creamed spinach should be thick enough that a line drawn down the middle of the pan with a spoon stays for at least two seconds.

The Wrap-Up

Creamed Spinach might not be a dish that you often think about, but the next time you're having a nice steak, or a really good pork chop, it should come to your mind. It makes such a great side dish and elevates the whole meal. It is such a classic steakhouse dish for a reason. It's really good, and it's worth a try.

That does it for today. Thanks for reading. I hope you've enjoyed the post. Remember to share this on Facebook or Pinterest and leave a comment below. I love to hear from you.